Taco Soup

January 11, 2010Katie


Taco Soup.  There are a lot of recipes floating around out there for this great soup.  There are a million different spins on it too, I’d imagine.

Here’s mine.

Brown up 2 pounds of ground beef or turkey.  I use the 93/7 in most recipes that are going to be covered in spice and sauce, as I can’t really tell the difference (and neither can the kids).

Do this in a pretty big pot.  You’ll be adding a lot of stuff!  I always make pretty good size recipes because I think leftovers are a wonderful thing for lunch the next day.  You can half this if you don’t need so much.

Chop up one large onion and toss it in with the meat.

Now cook these two items together until the meat is fully cooked and the onions are nice and soft, but not browned.  Use medium heat so as not to burn them and all together, this will take about 7 or 8 minutes.

While you’re waiting for that, go ahead and open 2 cans of black beans and 2 cans of pinto beans and throw them in a colander.  Rinse all the juice and canning liquid off them.

I hate canning liquid.  My mom always served us frozen veggies and I truly hate canned stuff.

While I’m doing this, this is what’s happening next to me in the kitchen.

The boy is making salsa.  He is getting pretty good at it too.

He ought to be.  He consumes a gallon of it in a sitting.

Open a large can of fire diced tomatoes with green chiles (like Rotel) also but don’t drain them.

After your meat and onions are cooked, dump in the following:  your large can of chopped tomatoes, two packages of taco seasoning, and 2 packages of dry ranch dressing mix. Add the water or chicken broth.

Also add in your freshly drained beans, 2 cups of frozen corn. The soup should have some broth, like the photo in the bottom right below. Add in the Tajin and lime juice. It just adds some pizazz.

Now, give everything a good stir and let your soup simmer for about 20 minutes.

In your 20 minutes of waiting, dream up some incredible toppings for your soup.

Here’s what I like.

I chunk up one avocado, about 1/4 cup of cilantro, and a few limes into wedges.  I also have on hand a bowl of shredded monterey jack cheese and some tortilla chips.

When your soup is all melded together and happy, ladle some into a bowl.

Squeeze on a lime.

Spoon on some of your chopped avocado.

And sprinkle on some cilantro.

Lime, cheese, avocado, cilantro.


Is there anything better?

Especially atop this soup!

I think a little dollop of sour cream would be delicious too.

Maybe for lunch tomorrow with the leftovers…mmmmm.

Spicy Southwest Soup
Prep time
Cook time
Total time
Serves: 6
  • 2- pounds of ground beef or turkey
  • 1 large onion, chopped
  • 1 28 oz. chopped fire roasted tomatoes with green chiles (like Rotel)
  • 2 packs taco seasoning
  • 2 packs dry ranch dressing mix
  • 2 cans black beans 15 oz.
  • 2 cans pinto beans 15 oz.
  • 2 cups frozen corn
  • 1 t. Tahin
  • 1 large lime, juiced
  • 2 c. water or chicken broth
  • Optional garnishes:
  • chopped avocado
  • shredded cheese
  • chopped cilantro
  • lime wedges
  • sour cream
  • tortilla chips
  1. In a large pot, cook meat and onions until meat is fully cooked and onions are soft but not browned. Use medium heat and stir often. Add in the next 9 ingredients. Stir and bring to a simmer. Let simmer for 20 minutes. Ladle into bowls and top with garnishes of choice!


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